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Beef Italian Sausage Gnocchi Soup Recipe

Hearty Beef Italian Sausage Gnocchi Soup Recipe

This Beef Italian Sausage Gnocchi Soup Recipe is your new go-to for a quick, incredibly satisfying meal that’s packed with flavor. It’s the perfect hearty soup for chilly evenings or when you need a fuss-free dinner that tastes like it simmered for hours, delivering warmth and deliciousness with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef Italian sausage casings removed
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1/2 cup heavy cream or half-and-half for a lighter version
  • 1 (16 ounce) package potato gnocchi
  • 1 cup fresh spinach roughly chopped
  • to taste Salt and freshly ground black pepper
  • Freshly grated Parmesan cheese for serving
  • Fresh parsley chopped, for serving

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon, and cook until it's browned and crumbled. Drain off any excess grease, leaving about a tablespoon in the pot.
    1 tablespoon olive oil, 1 pound beef Italian sausage
  2. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
    1 large yellow onion, 2 carrots, 2 stalks celery
  3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for about 1 minute more, until fragrant.
    4 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
  4. Pour in the beef broth and add the undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
    6 cups beef broth, 1 (14.5 ounce) can diced tomatoes
  5. Stir in the heavy cream (or half-and-half), and bring the soup back to a gentle simmer. Add the potato gnocchi to the pot. Cook according to the gnocchi package directions, usually 3-5 minutes, until they float to the surface and are tender.
    1/2 cup heavy cream, 1 (16 ounce) package potato gnocchi
  6. Stir in the chopped fresh spinach and cook for 1-2 minutes, or until it has wilted.
    1 cup fresh spinach
  7. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley.
    to taste Salt and freshly ground black pepper, Freshly grated Parmesan cheese, Fresh parsley

Notes

Proper storage will ensure you can enjoy its amazing flavors for days to come. Refrigerate for 3-4 days. Reheat gently on stovetop or microwave. Freezes well for 2-3 months.